This unit describes the skills and knowledge required to routinely inspect meat cuts for defects, contamination and out-of-specification product prior to packing.

This unit is applicable to workers packing meat and offal in abattoirs, boning rooms, knackeries and wild game processing establishments. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

All work must be carried out to comply with workplace and hygiene requirements and Australian meat processing standards and regulations.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.